The people of Charleston needn’t ever worry about a lack of excitement around town. As our holiday buzz dies down, the buzz of Charleston’s January Restaurant Week builds. From January 10-19, Circa 1886 will present a “3 for $40″ menu, debuting all new creations by Chef Marc Collins, Pasty Chef Scott Lovorn and their team.
On the three-course menu are amazingly creative starters like a 62˚ Farm Egg & Meyer Lemon Grits; entrees featuring fresh seafood or belly-warming winter favorites like Lamb Chops with Carolina Gold Rice and Gingerbread Brined Porkchops. Finish off that perfect meal with new desserts like Caramel Pear Cake or Roasted Banana Souffle. For $65, enjoy expertly chosen wine pairings with each course- selections from our award-winning 250-bottle wine list that Wine Enthusiast gave a nod to earlier this year.
Make your reservations now! Learn all there is to love about Circa 1886 and give us a call (843-853-7828) or hop on over to Opentable. Each of our sister hotels in downtown Charleston are offering special discounted overnight rates for Restaurant Week. Call it a night and indulge in a full night of fun downtown – take a look at our rates.
Circa 1886 Restaurant Week Menu
Three Courses for $40 / With Wine Pairings $65
Appetizer
Bibb Lettuce Salad with Cucumbers, Radish, Carrots, Toasted Peanuts, Honey Soy Vinaigrette
Preserved Tomato and Olive Soup with Sharp Cheddar Mousse, Sourdough Croutons, Basil Powder
Beet Gelee and Goat Cheese Panna Cotta with Arugula, Spiced Candied Pecans, Aged Balsamic
“Eggs & Grits” featuring Meyer Lemon Grits, 62˚ Farm Egg, Cracked Pepper Infused Maple Syrup, Bacon and Collards
Local Shrimp Salad with Fennel Pollen Biscuit, Avocado Purée, Pimento Soup “Shooter”, Pickled Okra
Main Course
Pork Chop, Gingerbread Brined with Purple Potatoes, Spinach, Toasted Marshmallow, Charred Onion Demi
Beef Short Ribs with Parsnip Purée, Crispy Hen of the Woods Mushroom, Thumbelina Carrots, Tarragon, Sauce Bordelaise
Rainbow Trout with Benne Seeds, Smoked Salmon Potato Salad, Brussels Sprouts, Apple Cider Beurre Blanc
Striped Bass with Spaghetti Squash, Broccoli Rabe, Chestnut Purée, Grapefruit Sabayon, Boar Sausage
Lamb Chops with Carolina Gold Rice, Dried Blueberries, Mint, Pimento Nage, Garlic, Pea Tendrils
Sweet Finish
Caramel Pear Cake with Cinnamon Mascarpone Mousse
Chocolate Pot Au Creme
Roasted Banana Souffle With Sorgum Anglaise